Employee health information given in Spanish and English. The English will be translated for the workers.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee putting on gloves without washing hands. Also, one employee kept taking off her glove and scratching her face and putting her glove back on her hand.
Correction: Hands must be washed before putting on gloves and after touching face .Corrected by discussing with management and management discussing with employees.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open cups of iced coffee on the cook line.
Correction: Corrected by discarding.
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (fresh spring rolls and fresh cucumbers ) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Employees put on gloves immediately.
- Critical: Cooling* (corrected on site)
Observation: Observed soup that was made the previous day at 46°F. The layer of fat prevented this container to properly cool. Another container from the same batch with very little fat was 40°F.
Correction: Discarded by management.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the inside of the ice machine.
Correction: Clean.
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03/10/2016 | Risk Factor | |
Permit issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food stored on the walk in freezer floor.
Correction: Store six inches off the floor.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine is not pulling sanitizer (bucket is empty).
Correction: Replace sanitizer bucket. Check to make sure machine is operating properly before each use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed pots on floor of dry storage room.
Correction: Store six inches off the floor.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash signs posted at hand sinks.
Correction: Post handwash signs at all hand sinks.
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09/22/2015 | Routine | |
No risk factor violations noted at the time of inspection. Facility is very clean and well organized. Watch cooling of broth in deep pots (recommend using an ice wand or bath to facilitate cooling).
No violation noted during this evaluation. | 05/14/2015 | Risk Factor | |
Excellent facility sanitation and organization. Watch cooling practices (dumplings, broth are covered in deep containers in walk in cooler).
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed some pink yeast inside ice machine.
Correction: Clean and sanitize when ice level lowers.
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01/22/2015 | Risk Factor | |
Excellent facility sanitation and organization. Glove use observed. Don't forget straws in employee drinks with lids.
Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Spray bottle of oil at grill is not labeled.
Correction: Label containers of food with common name.
- Utensils - In-Use - Between-Use Storage
Observation: Clevers and knives stored wedged between equipment. Rice paddles stored in standing water.
Correction: Store on clean, dry surface or in knife holders.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in freezer.
Correction: Store all food at least 6 inches off the ground.
- Thawing
Observation: Thawing scallops in standing water.
Correction: Thaw foods under running water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: sliced tomato (47F) and bean sprouts (47F) in ice bath at prep line.
Correction: Increase ratio of ice to water to help maintain at < 41F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Raw wood pallets in walk in cooler and freezer used as shelving.
Correction: Wood pallets are not non-absorbent, smooth and cleanable. Use cleanable, durable shelving.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Plumbing System Maintained in Good Repair
Observation: Observed hand sink by kitchen door inoperable.
Correction: New faucet/knobs ordered - to be replaced today.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling around vents is dusty.
Correction: Clean regularly.
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09/22/2014 | Routine | |
Facility is clean and well maintained.
- Critical: Cooling* (corrected on site)
Observation: Two pans of pork loaf cooked last night were 60 and 58°F in walk in cooler. Cook said they were cooled at room temperature overnight and put into cooler about 1 hour ago. Broth cooked yesterday and put into cooler to cool last night is still 45°F.
Correction: PIC discarded pork loaf and broth. Cool TCS foods from 135°F to 41°F in 6 hours or less and from 135°F to 70°F within the first 2 hours.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Out of soap at hand sink near 3 part sink.
Correction: Provide hand soap at each hand sink.
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06/02/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash hands after eating before returning to food prep.
Correction: PIC told employee to wash hands. Employee washed hands.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was eating in prep area.
Correction: Employee quit eating and put dishes in dishwash area. Employees must eat in designated employee break area.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer has dried food debris on blade guard.
Correction: Employee cleaned and sanitized the slicer.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Pans stacked in employee handwash sink.
Correction: Employee removed pans from sink and cleaned the sink. Keep sink available for employee handwashing at all times.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Out of handsoap at one handsink.
Correction: Replaced handsoap dispenser at handsink.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at one handsink.
Correction: Corrected by refilling paper towel dispenser at handsink.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No sign at employee handwash sink.
Correction: PIC replaced the missing sign.
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02/20/2014 | Risk Factor | |
Standardization training inspection.
No violation noted during this evaluation. | 11/18/2013 | Training | |
Annual permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverages consumed in kitchen are in cups without straws and twist top bottles.
Correction: Corrected by putting straws in covered cups and removing bottles. Employee drinks, consumed while working, must be in a covered cup with a straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food in containers on top of other containers in prep table are >41°F. (cooked pork, pork fat)
Correction: Corrected by moving containers of TCS food into refrigerated area of the prep unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Raw wood pallets in walk in refrigerator and walk in freezer.
Correction: Seal wood or replace with nonabsorbent material.
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09/12/2013 | Routine | |
Need rack/shelf for drying wares.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer not clean.
Correction: Corrected by cleaning.
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06/07/2013 | Risk Factor | |
No risk factor violations observed.
No violation noted during this evaluation. | 03/04/2013 | Risk Factor | |
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